Slashfood http://www.slashfood.com Slashfood http://www.slashfood.com/media/feedlogo.gif Slashfood http://www.slashfood.com en-us Copyright 2009 Blogsmith, LLC. The contents of this feed are available for non-commercial use only. Blogsmith http://www.blogsmith.com/Hot Mexican Cocoa with Stone-Ground Chocolatehttp://www.slashfood.com/2009/11/20/hot-mexican-cocoa-with-stone-ground-chocolate/http://www.slashfood.com/2009/11/20/hot-mexican-cocoa-with-stone-ground-chocolate/http://www.slashfood.com/2009/11/20/hot-mexican-cocoa-with-stone-ground-chocolate/#commentsFiled under: , , , ,

mexican hot chocolate

Photo: Jennifer Iserloh

What makes chocolate so addictive?

Chocolate contains a variety of substances, which definitely have an effect on the mind or body chemistry. These include compounds like theobromine, the primary alkaloid in cocoa and chocolate also stimulates the heart and has many therapeutic uses.

People associate the "chocolate high" with the theobromine content, which oddly enough has a stronger biochemical effect for horses and is normally banned in horse racing since it's considered to give them a competitive edge.

Tryptophane, an essential amino acid and precursor to serotonin, that most people associate with turkey, can also be found in chocolate. Tryptophane can help to calm and relax the body, but I like chocolate simply for the fact that it's an easy way to spoil yourself! Get my recipe for Mexican hot chocolate after the jump.

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]]>hot chocolateHotChocolatejennifer iserlohJenniferIserlohmexican hot chocolateMexicanHotChocolateskinny chefSkinnyChefJennifer Iserloh2009-11-20T13:00:00+00:00Escamole - Mexican Ant-Egg Delicacyhttp://www.slashfood.com/2009/11/13/escamole-mexican-ant-egg-delicacy/http://www.slashfood.com/2009/11/13/escamole-mexican-ant-egg-delicacy/http://www.slashfood.com/2009/11/13/escamole-mexican-ant-egg-delicacy/#commentsFiled under: ,

escamole ant eggs

Escamole. Photo: Sara Bonisteel.

On a quick trip to Mexico City last weekend, we got adventurous and tried escamole -- ant eggs harvested from agave plants.

A friend had informed us prior to sampling what exactly these buttery white grains were. Had we not known, we would have just found them to be pleasant, nutty things similar to cooked, toasted risotto. We ate them at the San Angel Inn, which serves up escamole with fresh guacamole and corn tortillas.

Have you tried escamole? What did you think? And what's the weirdest thing you've eaten? Let us know in the comments below.
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]]>ant egg saladant eggsAntEggsAntEggSaladescamoleescamolesSara Bonisteel2009-11-13T13:00:00+00:00Foods of the Day of the Deadhttp://www.slashfood.com/2009/10/30/foods-of-the-day-of-the-dead/http://www.slashfood.com/2009/10/30/foods-of-the-day-of-the-dead/http://www.slashfood.com/2009/10/30/foods-of-the-day-of-the-dead/#commentsFiled under: , ,

day of the dead foods

Day of the Dead altar. Photo: rainy city, Flickr.

Sugary treats, bread and tamales -- the dead have it so good! The Day of the Dead, or Día de los Muertos, is actually two days that combine Aztec traditions with Christianity's All Saints and All Souls Days on Nov. 1 and 2. It is by no means a somber holiday. In fact the Day of the Dead is a joyous time during which the dead re-join the living and are honored by their families.

Ancestors are memorialized with visits to cemeteries and homemade altars adorned with ofrendas (offerings). These include items belonging to the dead, candles, flowers, a bowl of water, incense and food, of which the dead are believed to consume the essence prior to the living's meal.

The food most closely associated with the Day of the Dead is pan de muerto (bread of the dead). It varies regionally, and is baked in many shapes, including skulls, human figures, crosses and teardrops, then sprinkled with colored sugar.

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]]>Culinary Institute of AmericaCulinaryInstituteOfAmericaday of the deadDayOfTheDeaddia de los muertosDiaDeLosMuertosgeo:30.266899+-97.742798geo:40.720409+-73.994637Iliana de la VegaIlianaDeLaVegamolepan de muertoPanDeMuertosugar skullsSugarSkullstamalesWhere:Austin-TXWhere:New-York-NYZarela MartinezZarelaMartinezJose Ralat Maldonado2009-10-30T11:00:00+00:00'Fresh Mexico' - Cookbook Spotlighthttp://www.slashfood.com/2009/09/23/fresh-mexico-cookbook-spotlight/http://www.slashfood.com/2009/09/23/fresh-mexico-cookbook-spotlight/http://www.slashfood.com/2009/09/23/fresh-mexico-cookbook-spotlight/#commentsFiled under: ,


fresh mexico book
Amazon.com
'Fresh Mexico: 100 Simple Recipes for True Mexican Flavor'
By Marcela Valladolid
Photos by Amy Kalyn Sims
Clarkson Potter -- 2009
Buy it on Amazon

Marcela Valladolid may seem familiar to fans of the short-lived "The Apprentice: Martha Stewart." She made it through 11 weeks of the show before Martha bid her "goodbye."

A former recipe tester for Bon Appétit, Valladolid landed on her feet, hosting a Discovery Familia TV show "Relatos con Sabor," and penning her first cookbook, "Fresh Mexico."

It is here that Valladolid shares family recipes from her childhood in Tijuana and San Diego, Calif., and does her best to debunk the notion that Mexican food is heaps of yellow cheese melted on tortilla chips. There is a taco recipe in "Fresh Mexico," but overall this is Mexican fare way outside the box.

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]]>cookbook spotlightCookbookSpotlightfresh mexicoFreshMexicomarcela valladolidMarcelaValladolidmexicansalsaSara Bonisteel2009-09-23T14:00:00+00:00Restaurant That Invented Caesar Salad Closeshttp://www.slashfood.com/2009/09/21/restaurant-that-invented-caesar-salad-closes/http://www.slashfood.com/2009/09/21/restaurant-that-invented-caesar-salad-closes/http://www.slashfood.com/2009/09/21/restaurant-that-invented-caesar-salad-closes/#commentsFiled under: , , ,

Caesar Salad
Caesar Salad. Photo: stu_spivack, Flickr.
Veni, vidi, evicted.

Caesar's, the restaurant in Tijuana, Mexico, credited with creating the now-mainstream Caesar salad, closed last week over a rent dispute.

"I showed up for work on Monday and I found all the furniture outside," Miguel Angel Ventura Oros, a waiter at the restaurant, told the Associated Press. "The manager told us there was an eviction for not paying the rent."

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]]>caesarcaesar saladCaesarSaladmexicotijuanaSarah LeTrent2009-09-21T16:30:00+00:00New Rick Bayless Eatery XOCO's Churros Hard to Gethttp://www.slashfood.com/2009/09/17/new-rick-bayless-eatery-xocos-churros-hard-to-get/http://www.slashfood.com/2009/09/17/new-rick-bayless-eatery-xocos-churros-hard-to-get/http://www.slashfood.com/2009/09/17/new-rick-bayless-eatery-xocos-churros-hard-to-get/#commentsFiled under: , , , , ,

Xoco's churros are hard to get. Photo: ehfisher/flicker.
Would you wait three days for a "Top Chef" churro?

Rick Bayless, one of Chicago's top chefs and the winner of Bravo's "Top Chef Masters," is extending his gourmet Mexican empire to street food. Last week, he added XOCO (pronounced "Sho-Co") to his string of Windy City hot spots including Frontera Grill and Topolobampo. The latest aims to bring authentic Mexican tortas and caldos (sandwiches and soups) to the masses. How did it go over with the locals? The line snaked out the door.

When Slashfood swung by for after-dinner churros -- the delectable fried-dough treats sprinkled with sugar and spices -- it took three nights of trying to get in.

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]]>aztec churroAztecChurrochurrofrontera grillFronteraGrillmexican foodMexicanFoodrick baylessRickBaylesstopchefmastersXOCOElizabeth Wine2009-09-17T14:00:00+00:00Rick Bayless on 'Top Chef' Strategyhttp://www.slashfood.com/2009/09/16/rick-bayless-on-top-chef-strategy/http://www.slashfood.com/2009/09/16/rick-bayless-on-top-chef-strategy/http://www.slashfood.com/2009/09/16/rick-bayless-on-top-chef-strategy/#commentsFiled under: , , ,


rick bayless
Rick Bayless
Chicago's own Rick Bayless may be the king of Mexican cuisine in America, but his win on "Top Chef Masters" proved the chef could also cook through the canon of other world cuisines.

Bayless slogged through tongue, Southern Italian cuisine and Oaxacan mole to emerge victorious on the competition.

"It's really hard," Bayless tells Slashfood of the experience. "Plain and simple, really really hard."

Now he's offering his advice to winning the competition.

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]]>frontera grillFronteraGrillrick baylessRickBaylesstop cheftop chef mastersTopChefTopChefMastersSara Bonisteel2009-09-16T15:00:00+00:00Cinco de Mayo Is for Suckers - Walnut Maple Popsicleshttp://www.slashfood.com/2009/05/05/cinco-de-mayo-is-for-suckers-walnut-maple-popsicles/http://www.slashfood.com/2009/05/05/cinco-de-mayo-is-for-suckers-walnut-maple-popsicles/http://www.slashfood.com/2009/05/05/cinco-de-mayo-is-for-suckers-walnut-maple-popsicles/#commentsFiled under: , , , , , , ,

pops
"It's Cinco de Mayo, dude! Where's my marg?"

Margaritas are lovely, yes, but sometimes the liver needs a break. And Mexico, of course, is no one-trick culinary pony. In fact, while ambling through the famously taco- and torta-laden neighborhood of Sunset Park, Brooklyn, last weekend, a compadre proselytized wildly about a maple-walnut popsicle right before running into traffic to lead us to the deli where it lived.

Traditionally no friend to the walnut unless it is candied, we were inclined to pass. Then we noticed that in this popsicle, walnuts were a minor player relegated to the stick end of the treat. We politely accepted a small bite. And then another.

And then we turned on our heel and ran back to the deli to rummage frantically through the cooler gleaming on the sidewalk: mango-lime, pistachio, egg nog. Egg nog?! Walnut! Where was it? Pops flew everywhere as, like a dog frantically chasing a mole burrowing underground, we went shoulder-deep into the icy cooler. Thank the stars, a lone, innocuous "nuez" pop remained.

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]]>brooklynmaple walnut popsicleMapleWalnutPopsiclemexican foodMexicanFoodmexicosunset parkSunsetParkwalnut popsicleWalnutPopsicleAlex Van Buren2009-05-05T16:00:00+00:00Three Cheers for Churros - Feast Your Eyeshttp://www.slashfood.com/2009/04/17/three-cheers-for-churros-feast-your-eyes/http://www.slashfood.com/2009/04/17/three-cheers-for-churros-feast-your-eyes/http://www.slashfood.com/2009/04/17/three-cheers-for-churros-feast-your-eyes/#commentsFiled under: , , , ,



These gorgeous, golden-brown churros look so enticing we can practically feel their crinkly, sugar-studded skins melting on our tongues. Though their shape deviates from that of tubular churros -- traditional Mexican treats of deep-fried dough rolled in cinnamon and sugar -- we can't really say that we care. What matters is that they look sweet, crunchy goodness personified ... or like history's most gloriously demonic matzoh balls.

The Amateur Gourmet's Adam Roberts describes these beauties as "The Churros That Saved The Dinner Party." We think he's being too modest. These look like the churros that could save the world, or at least a small principality.

[via The Amateur Gourmet]
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]]>churrosdessertmexicanmexican cuisinemexican foodMexicanCuisineMexicanFoodspanishspanish foodSpanishFoodsugarRebecca Flint Marx2009-04-17T10:00:00+00:00Arepa With Black Beans and Avocado Salsa - Feast Your Eyeshttp://www.slashfood.com/2009/04/09/arepa-with-black-beans-and-avocado-salsa-feast-your-eyes/http://www.slashfood.com/2009/04/09/arepa-with-black-beans-and-avocado-salsa-feast-your-eyes/http://www.slashfood.com/2009/04/09/arepa-with-black-beans-and-avocado-salsa-feast-your-eyes/#commentsFiled under: , , , ,

arepa

What would happen if one crossed the rich sweetness of northern-style corn bread with the fun shape of a pancake? We're not sure, but it would probably look a lot like an arepa. Simple and hearty, the rich Venezuelan cornmeal patties -- often sliced open and stuffed for a cool-looking sandwich -- are here topped to make an open-faced snack.

Sara of Sara's Kitchen whipped up this intriguing combo of fresh arepa, black beans, a savory avocado salsa and just a touch of queso blanco. A mix of bright flavors and fun textures, it has us intrigued -- and mulling over a few salsa notions of our own!

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]]>arepavenezuelaBruce Watson2009-04-09T10:00:00+00:00Queso Blanco: The Joy of Latin American Cheesehttp://www.slashfood.com/2009/03/19/queso-blanco-the-joy-of-latin-american-cheese/http://www.slashfood.com/2009/03/19/queso-blanco-the-joy-of-latin-american-cheese/http://www.slashfood.com/2009/03/19/queso-blanco-the-joy-of-latin-american-cheese/#commentsFiled under: , , , , , , ,

Before I moved to New York, I generally thought that the proper cheese for most Latin American foods was Monterey Jack. While my local Mexican restaurant occasionally sprinkled a feta-like concoction on top of my beans, I assumed that it was some sort of seasoning, more or less used in the same way that a sprinkle of parmesan, romano or peccorino is the traditional accent for Italian food.

I quickly realized that things are a bit different in Latin American communities. Outside Super Mundo, my local department store, the "Sabor de Mexico" taco truck is more or less permanently parked. While not as good as the "Miraveles de Mexico" restaurant a few blocks up, the taco truck serves some of the best burritos, tacos and flautas I've ever had. As I became a regular customer, I noticed that every dish had a nice smattering of crumbled cheese on top.

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]]>Mexican cheeseMexicanCheesequeso blancoqueso frescoQuesoBlancoQuesoFrescoBruce Watson2009-03-19T11:00:00+00:00Send Your Pizza South of the Borderhttp://www.slashfood.com/2009/03/12/send-your-pizza-south-of-the-border/http://www.slashfood.com/2009/03/12/send-your-pizza-south-of-the-border/http://www.slashfood.com/2009/03/12/send-your-pizza-south-of-the-border/#commentsFiled under: , ,

South of the Border pizza

For a long time now, I've been dreaming of guacamole on pizza. I've done the meats, seafood, and vegetables, the spicy and mild, the thick, crust-crumbling toppings and the less-is-more toppings, and I've even subbed pestos for tomato sauce, but I never got around to the other creamy green. A lot of this had to do with price -- I didn't want to spend a lot, or potentially waste the delicious avocado, on a pizza that might not turn out well. But then I saw a guac-centric pizza at a restaurant last week, and I rue my hemming and hawing.

If you love pizza, and you love Central American dishes, you must try fusing the two. The guacamole offers a great twist on the classic tomato sauce, and it teams well with sauteed veggies, pork (Cuban-style!), and a nice sprinkling of cilantro. It's like a larger and more diverse taco, and the tomato doesn't even have to be forgotten. Rather than the sauce, try adding some tomatoes broiled with spicy seasoning, or even a little bit of salsa.

Just like a towering pile of nachos, the South of the Border pizza is up for almost anything.
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]]>guacmolepizzapizza variationsPizzaVariationsSouth of the Border pizzaSouthOfTheBorderPizzaMonika Bartyzel2009-03-12T11:01:00+00:00In Mole the Sauce is the Dishhttp://www.slashfood.com/2009/03/04/in-mole-the-sauce-is-the-dish/http://www.slashfood.com/2009/03/04/in-mole-the-sauce-is-the-dish/http://www.slashfood.com/2009/03/04/in-mole-the-sauce-is-the-dish/#commentsFiled under: , ,

Comida poblana
There are many dishes in which the sauce can overwhelm the rest of the meal. But mole is not just a sauce; it's also the focal point of the dish. The meat that accompanies the mole plays a secondary role. Mole consists of nuts, chilies, and spices that are toasted and ground to release their spicy-sweet aroma. Mole poblano from the state of Puebla is also made with chocolate. Hence, its nickname chocolate sauce.

The word "mole" derives from the Náhuatl (language that dates back to the Aztecs) word "molli". The process of making mole is lengthy and it usually involves toasting ingredients, slow-roasting, pureeing, and frying fresh herbs. But, at the end, you have a dish full of deliciously complex tastes, a rollercoaster of flavors. And, if you're looking for the most thrilling gastronomic ride, head to the city of Oaxaca, known as the "Land of Seven Moles."

In Zarela Martinez's book "Food & Life of Oaxaca", renowned Mexican chef shares an incredible recipe for Teotitlan-style black mole. Another recipe to try out is turkey enchiladas with mole sauce. I have just recently been exposed to this fascinating sauce, and I cannot stop thinking about its richness and the fact that there are so many more for versions for me to try.
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]]>mexican cuisinemexican foodMexicanCuisineMexicanFoodmolemolesMax Shrem2009-03-04T09:00:00+00:00Retro Sesame Street Goes to a Mexican Restaurant and Makes a Fruit Saladhttp://www.slashfood.com/2009/02/25/retro-sesame-street-goes-to-a-mexican-restaurant-and-makes-a-fru/http://www.slashfood.com/2009/02/25/retro-sesame-street-goes-to-a-mexican-restaurant-and-makes-a-fru/http://www.slashfood.com/2009/02/25/retro-sesame-street-goes-to-a-mexican-restaurant-and-makes-a-fru/#commentsFiled under: , ,



There's something quite sweet about watching kids working with food, so I thought you might enjoy a trip back to old-school Sesame Street.

Above, two tykes talk about their family's Mexican restaurant, and how they make a few dishes. Since this is a children's show, the kids are involved in all of it, from the grating of the cheese (with a healthy dose of cheese eating and finger-licking) to serving the meal.

And to get even more hands-on, hit the jump to watch another little one make a fruit salad. From start to finish, he slices and dices until he has a bowl full of fruit -- which his friends instantly devour. ...if only we saw that more often on the television! Personally, this one jets me back to my youth and the large fruit compotes my father would always make -- just about the one way my parents could always get me to eat fruit!

I hope you enjoy, and if you know of any other great retro SS food videos, share them in the comments!

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]]>kids cookingKidsCookingSesame StreetSesameStreetMonika Bartyzel2009-02-25T09:00:00+00:00Natural Delights - The Homemade Tortilla Chiphttp://www.slashfood.com/2009/02/03/natural-delights-the-homemade-tortilla-chip/http://www.slashfood.com/2009/02/03/natural-delights-the-homemade-tortilla-chip/http://www.slashfood.com/2009/02/03/natural-delights-the-homemade-tortilla-chip/#commentsFiled under: ,

homemade tortilla chip

In a world where we're inundated with super-sized flavor, it's easy to forget how delicious simplicity can be -- the one exercise in restraint that makes life all the sweeter. It never fails to astound me how delicious a piece of toast with butter is, and the same can definitely be said for tortilla chips.

These days, we've got a whole variety of powdery flavors to up the junk food ante, but while many of them are tasty, nothing compares to the simplicity of a homemade tortilla chip. Simply make some tortillas (I use the Robert Rodriguez recipe), rip or cut them into the shapes and sizes you prefer, and then bake them on a low heat until sufficiently crisp.

A homemade tortilla chip with salsa is like a fine, rustic bread with your favorite cheese. That simple combination of ingredients makes the perfect pairing for salsa, helping and emphasizing the spicy tomato flavors rather than overpowering them. Try it -- there's nothing quite like it.
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]]>homemade chipshomemade tortilla chipsHomemadeChipsHomemadeTortillaChipstortillaMonika Bartyzel2009-02-03T13:03:00+00:00Remarkable Hot Chocolates - Slashfood Ate (8)http://www.slashfood.com/2009/02/03/remarkable-hot-chocolates-slashfood-ate-8/http://www.slashfood.com/2009/02/03/remarkable-hot-chocolates-slashfood-ate-8/http://www.slashfood.com/2009/02/03/remarkable-hot-chocolates-slashfood-ate-8/#commentsFiled under: , , , , , , ,

Hot Chocolate for TwoI grew up on Swiss Miss hot chocolate - cocoa powder and hot water, as simple as that. While living in Paris, I tried rich thick hot chocolates that made my Swiss Miss alternative seem overly watery and lacking in flavor and texture. So, when I returned to NY, I became intrigued by the many different ways to make this simple drink more exquisite. Mexican hot chocolate is probably my favorite.

If you're looking to spice up your hot chocolate, you don't necessarily have to add anything to the combination besides water, milk, and chocolate. Think about using different kinds of chocolates. For example, a Mexican hot chocolate is made from chocolate that has often been blended with sugar, vanilla and spices, like cinnamon. Taza Chocolate in Somerville, Massachusetts produces a particularly delicious Mexican chocolate that you can purchase online. It's amazing what cinnamon does for hot chocolate.

Of course, you can also create different hot chocolates by adding some rum and a variety of creams. Check out these 8 remarkable hot chocolate recipes below and let us know which ones are your favorite:

  1. Mexican Hot Chocolate
  2. Belgian Hot Chocolate
  3. Hot Chocolate from The Barefoot Contessa
  4. Hot Chocolate Agasajo-Style
  5. Hot Chocolate with Rum
  6. Superrich Hot Chocolate with Coconut Cream
  7. Hot Chocolate Passion
  8. Martha Stewart's White Hot Chocolate
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]]>hot chocolateHotChocolatemexican hot chocolateMexicanHotChocolaterecipesslashfood ateSlashfoodAteMax Shrem2009-02-03T10:00:00+00:00Making Salsa with Chiles de Arbolhttp://www.slashfood.com/2009/01/29/making-salsa-with-chiles-arboles/http://www.slashfood.com/2009/01/29/making-salsa-with-chiles-arboles/http://www.slashfood.com/2009/01/29/making-salsa-with-chiles-arboles/#commentsFiled under: , , ,

Chile Arbol Salsa

After purchasing dried chiles de arbol at the San Angel market, I couldn't wait to make a deliciously spicy and savory salsa. While in Bucerias, my boyfriend and I learned firsthand from Sergio, a chef specializng in Mexican cuisine. The recipe simply includes 11 tomatillos, 15 to 20 chiles de arbol (depending on your desired level of spiciness), quarter of one onion, cilantro, and salt.

The first step involves sautéing the chiles de arbol in olive oil. This releases the juices from the peppers. Afterwards, you will immerse the peppers and tomatillos in a pot of water. Boil these ingredients until the tomatillos are soft - approximately 20 to 25 minutes. While they are boiling, chop a handful of cilantro. Take about one quarter of an onion and slice it. You do not have to worry about finely chopping the cilantro and the size of the sliced onions, because all these ingredients will eventually be placed in a blender.

Once the tomatillos and chiles de arbol are finished boiling, empty most of the water from the pot. Retain some of the water, about an inch. Now, place all the ingredients into the blender. After blending these ingredients, your salsa will be ready to serve. Add salt according to taste. Since, I am a fan of hot salsas, this is one of my favorites. If you prefer a more mild salsa, you should consider decreasing the amount of chiles de arbol or trying a different pepper.

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]]>chile arbolChileArbolchilesrecipessalsasalsamexicanaMax Shrem2009-01-29T16:00:00+00:00Can Nestle Make Manchego Cheese?http://www.slashfood.com/2009/01/09/nestle-makes-cheese/http://www.slashfood.com/2009/01/09/nestle-makes-cheese/http://www.slashfood.com/2009/01/09/nestle-makes-cheese/#commentsFiled under: , , , , , ,

Nestle's Manchego Cheese
If Kraft can produce best-selling industrial cheeses why can't Nestle? It's slightly alarming to see that in Mexico Nestle is selling a cheese they call Manchego. Indeed, the cheese they call Manchego could not be any more different than the original Manchego, produced in the region of La Mancha in Spain. Instead of being made with sheep's milk, it's made with cow's milk. While Manchego has a striking bright dark rind, this one is rindless. In short, Nestle's version is highly manufactured; Manchego is artisanal.

The larger issue is whether or not the Spanish government should protect the Manchego name, like France has done with Champagne and Mexico with tequila. Nestle is taking advantage of a Spanish cheese and marketing their version under its name. It's no wonder why the company is selling it specifically in Mexican grocery stores. But, perhaps I am being too judgmental of Nestle. After all, think of what the American food market has done to mozzarella. Check out the poll below to let us know what you think.

View Poll

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]]>artisanal cheeseArtisanalCheesecheesemanchegomozzarellanestleMax Shrem2009-01-09T12:00:00+00:00A Trip to Mexico's San Angel Markethttp://www.slashfood.com/2009/01/08/a-trip-to-mexicos-san-angel-market/http://www.slashfood.com/2009/01/08/a-trip-to-mexicos-san-angel-market/http://www.slashfood.com/2009/01/08/a-trip-to-mexicos-san-angel-market/#commentsFiled under: ,

Don Felix
On Saturdays, when you enter the bright colored 17th-century colonial town of San Angel, a suburb of Mexico City, there is an outdoor crafts market in the Plaza San Jacinto. Not only can you find a large selection of handicrafts, but you will also see vendors selling rich sweet candied fruits and fresh fruits with chili seasonings. The highlight of any culinary trip to San Angel is the enclosed food market just around the corner from the square.

Upon entering this market, you'll notice the aroma of fresh tacos and the smell of salty pork rinds being fried and seasoned with chili pepper. Taquerias and butchers border the market. The middle is full of poultry stands, produce vendors, and incredible vendors of chilies and moles.

I highly suggest checking out Don Felix for all things related to chilies and moles. If you speak and understand Spanish, I encourage you to talk with Felix about his different products. I purchased two different kinds of chili peppers: arbol and ancho. He explained that chilies arboles are hotter while the ancho are more mild. Finally, he explained how to prepare them in making salsas and other Mexican dishes. His mole almendrado was extremely delicious cooked with chicken. Check out the gallery below and see the market for yourself.

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]]>chilechile peppersChilePepperschili peppersChiliPeppersfood marketsFoodMarketsmarketsmexico cityMexicoCitymolespork rindsPorkRindsMax Shrem2009-01-08T20:00:00+00:00Quick Mexican Zucchini Puddinghttp://www.slashfood.com/2009/01/08/quick-mexican-zucchini-pudding/http://www.slashfood.com/2009/01/08/quick-mexican-zucchini-pudding/http://www.slashfood.com/2009/01/08/quick-mexican-zucchini-pudding/#commentsFiled under: , ,

mexican zucchini pudding
I'm not sure there is a baked dish that's quite as simple as vegetable pudding. Cook and mash your vegetables, add some other tasty ingredients, top with cheese, and bake. In no time at all, you will have a sizzling side dish or tasty main. It's perfect for leftover-using, less pan-dirtying, and quick post-work meals.

The following dish comes from Mexican Border Flavors: The Beautiful Cookbook. Beautiful indeed -- a big honking book with a ton of Mexican recipes and pictures on its large, glossy pages. Budin de Calabacita, or Zucchini Pudding, is a mixture of mashed zucchini, cheese, and crackers that gets mixed, thrown into a dish, and baked.

Since I was cooking for one, I halved the recipe (except the egg) and threw the mix into 2 ramekins, which I found more appealing than scooping and slopping it onto my plate post-baking. In this meal, you really taste the crackers, so it's the perfect dish for flavorful crackers and crumbs -- maybe even some croutons, as well as good spicy flavor, whether from spices alone, or maybe some sauteed garlic and onions.

Bon appetit!

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]]>budin de calabacitaBudinDeCalabacitaMexican foodMexicanFoodvegetable puddingVegetablePuddingzucchini puddingZucchiniPuddingMonika Bartyzel2009-01-08T18:01:00+00:00